SC - Meat jellies

[harper at idt.net]

Phillipa said:

> When I want to de-fat chicken soup, I stick it in the freezer for about an 
> hour or two.  You want it to freeze, but not solidly.  Then when you take the 
> soup out, just lift off the layer of fat that will have frozen.

And Phlip said:
> When I make a broth or a stock, I usually make it the day before and
> chill it. Next day, you can just lift out the fat solids, or if you
> want them completely gone, strain them through a sieve or mesh
> strainer.

I was aware of this trick, but wasn't sure if it could be used with meat 
jellies.  If the chilled, de-fatted broth is reheated, will it congeal again?

> One thing you might want to keep in mind, though- you may want a
> little fat in your broth- it adds a bit of flavor. 
> Phlip

For other applications, I can see that this would be so.  But for jelly, any 
fat on top spoils the appearance of the dish.

Thank you both for your counsel.

Brighid



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